Simple recipes

ham, sliced onion, carrot and celery. Add the tomatoes (when using fresh tomatoes they should be sliced). Cook for ten minutes, add the tomato liquor or stock, herbs and seasoning, and simmer till all the vegetables are tender (about one hour). Remove the herbs and rub the soup through a sieve. Return to the saucepan, bring to the boil, add the Corn Flour blended with a little cold water, and boil for a few minutes, stirring all the time. A gill of cream added to this soup is an improvement. White Vegetable Soup 1 oz. Brown & Polson’s “ Patent ’’ Corn Flour. 1 Carrot, Turnip, Onion. 1 Leek. 1 Stick Celery, Salt and ½ oz. Pepper.1 pint White Stock. 4 pint Milk. 2 Bay Leaves. 1 tea-spoonful Castor Sugar. Cut the vegetables into shreds. Put into a saucepan with the melted butter, and cook for five minutes without browning. Add the bay leaves, salt, sugar and stock (boiling). Simmer for fifteen minutes till the vegetables are soft. Mix the Corn Flour with the milk and add. Boil for a few minutes while stirring carefully. Remove the bay leaves and serve. Page 5 Fish Mould with Salad For 3 or 4 persons. 2 oz. Brown & Polson’s “ Patent ’’ Corn Flour, 4 lb. cooked Fish. 3 gills Milk. Pepper, Salt, and grated Lemon Rind to taste. 4 pint of Water. 1 dessert-spoonful chopped Parsley. Flake fish finely, removing all skin and bone. Mix the Corn Flour with a little cold milk, while bringing the rest of milk and water to the boil. Add Corn Flour and boil for ten minutes, stirring all the time. Mix fish and seasonings with the parsley, and stir into the cooked Corn Flour. Pour into a well-rinsed mould. When cold, turn out and serve with salad, and mayonnaise sauce (see page 7). Notr.—The chopped parsley gives all the advantages of parsley sauce. God +a’ law@reme For 4 persons. Time 30 min. 1.oz. Brown & Polson’s ‘“‘ Patent ”’ Corn Flour. 2 Slices Cod (1 lb.). $ pint Milk. A small piece of Onion. Parsely and a little Mace. 2 Cloves. Seasoning. Lemon Juice. 1 Egg. Wash and dry the fish and place in a saucepan with the milk, spice, seasoning, onion and parsley. Simmer gently till the fish is cooked (about twenty minutes), then place the fish on a hot dish and keep warm. Strain the milk and return to the pan, add the Corn Flour mixed smoothly with a little cold milk, stir till boiling, and simmer for a few minutes. Remove from the fire, season carefully, add a little lemon juice and the beaten egg, taking care that the sauce is not boiling or the egg will be curdled. Coat the fish carefully with the sauce, serving the rest in a sauce boat. Garnish with parsley. Page 6 Fish Sauces _ At Or ae ne Mayonnaise Sauce 2 tea-spoonfuls Brown & Polson’s ‘‘ Patent”? Corn Flour. 1 tea-spoonful Mustard. 1 dessert-spoonful Sugar. Few grains Cayenne Pepper. 2 Yolks of Eggs. 2 table-spoonfuls Salad Oil or Melted Butter. 1 gill Vinegar. $ pint Milk. Mix all dry ingredients, beat up the yolks and add; then add the oil gradually, and the vinegar. Lastly add the milk, put in a double boiler, and stir till the consistency of custard. Mustard Sauce To serve with boiled or fried herrings or mackerel. $ oz. Brown & Polson’s “* Patent ’’ Corn Flour. 1 oz. Butter. 1 table-spoonful Vinegar. 14 tea-spoonfuls Mustard. 4 pint Stock. Pepper, Salt, Cayenne. Melt the butter, stir in the Corn Flour, add the stock, and stir till boiling. Cook for five minutes. Add the mustard mixed with the vinegar, also the seasoning. Cook for a few minutes more, then serve. A little more mustard or vinegar can be added according to taste. White Fish Sauce Time 20 to 30 mins. $ oz. Brown & Polson’s “ Patent ’’ Corn Flour. 4 pint Milk. 1 Clove. 1 gill Fish Stock. Small piece of Mace. 1 oz. Butter. Lemon Juice. 1 Shallot. Salt and Pepper.